Marilyn Ong

Dec 23, 2024 | nytimes.com | Marilyn Ong

We independently review everything we recommend. We may make money from the links on our site. Learn more›Michael Hession/NYT WirecutterBy Marilyn OngMarilyn Ong is an editor covering kitchen gear. She has taste-tested more than 350 items, from hot pot bases to hard seltzers. FYIWe tasted 35 new noodle varieties and have 14 new picks, including A-Sha Meteor Noodles With Danzai Sauce, and classics like Indomie MiGoreng and Mama Shrimp Tom Yum.

Nov 12, 2024 | nytimes.com | Michael Sullivan |Marilyn Ong

It may be the digital age, but we’re still here: those of us who love pulling out our cookbooks and thumbing through to find our favorite pages wrinkled by steam, splatters, and spice, palimpsests of meals past. Apart from the sense of lore, it’s practical too. Cookbooks don’t run out of batteries or go to sleep, and their recipes don’t disappear from the internet. For making those pages just a bit more legible as you chop and stir, we love a good cookbook stand.

Oct 30, 2024 | pubs.rsc.org | Christopher Green |Marilyn Ong |Samantha Rowland |Tindaro Bongiovanni

Investigating serum concentration profiles of orally ingested short-chain fatty acid supplements Acetate, propionate, and butyrate are naturally-occurring short-chain fatty acids (SCFAs) derived from bacterial metabolism of dietary fibre and have been associated with numerous positive health outcomes. All three acids have been shown to offer unique physiological and metabolic effects and, therefore, could be targeted for co-ingestion as part of a nutritional/medicinal plan.

Oct 27, 2024 | nytimes.com | Marilyn Ong

When it came to choosing a comforter for my bed, I yearned for that fluffy, enveloping hotel-bed vibe that could cocoon me from the stresses of life (or at least hide me from my kids). But it seemed totally out of reach. And wanting the down fill to be ethically sourced so that I could actually sleep well at night? Dream on.

Aug 28, 2024 | nytimes.com | Christine Clisset |Caira Blackwell |Rosie Guerin |Abigail Keel |Marilyn Ong

Listen and follow The Wirecutter ShowApple Podcasts | Spotify | Amazon Music | YouTube | iHeartRadio | Other platforms Each year, the average family of four throws out roughly $1,500 worth of food. To help you save on your grocery bill, we’re talking about how to waste less food this episode. Wirecutter supervising editor Marilyn Ong, one of our kitchen experts, joins us to talk through smart grocery-shopping strategies and restaurant hacks for maximizing your pantry, fridge, and freezer.